Frank's Butcher Shop

  Some cuts of beef are made for the grill. Oxtail is made for the pot. Cut from the tail, Beef Oxtail turns into one of the richest, most comforting dishes you can make at home once it's simmered low and slow. It's a small, affordable cut with an outsized payoff in flavor. What Is Beef Oxtail? Beef Oxtail is exactly what it sounds like: a cut taken from the tail of the animal. Frank's Butcher Shop describes it simply as a cut meant to add deep, rich flavor to stock or stews. This isn't a cut you cook quickly over high heat. Oxtail is built for long, slow cooking that breaks down the cut until the meat falls off the bone. Why Slow Cooking Is the Secret The magic of oxtail comes down to patience. Frank's own cooking guidance for this cut is to add it to soups and broths, then slow cook it down until the meat falls off the bone. As it simmers, the natural properties of the oxtail help thicken whatever soup or broth it's cooking in, giving the final dish a silky,...

  Ribeye or bratwurst - which one goes in the cart tonight? It's a familiar dilemma at the meat counter. The truth is pork and beef rarely serve the same purpose in the kitchen. Each one shines in different meals, from a Sunday steak dinner to a quick weekday breakfast. Frank's Butcher Shop offers a full beef collcetion of steaks, roasts, ground beef, and specialty cuts, alongside a smaller, more focused pork selection built around bacon, ham, and sausage. Knowing the difference between the two, in sourcing, flavor, and everyday use, helps you choose the right protein for whatever you're cooking tonight. What Makes Frank's Beef Different All of Frank's beef is born, raised, and processed right in Wyoming, then dry-aged for a minimum of 14 days before it's cut. That local, hands-on process is part of why the beef lineup is so extensive: 16 different steak cuts, several roasts, ground beef, and specialty items, so there's a cut suited to almost any meal, wh...

When it comes to steak, few cuts are as revered and popular as the beef rib eye steak and the New York strip steak. Both are flavorful, tender, and perfect for grilling, but they have distinct differences that can influence your decision when choosing the best steak for your meal. Whether you’re cooking for a special occasion or preparing a weeknight dinner, understanding the unique qualities of these two cuts will help you pick the right one based on your taste preferences. In this blog, we’ll compare the beef rib eye steak and New York strip steak, focusing on their taste, texture, ideal cooking methods, and more, to help you make the best choice for your next steak feast. What Are Beef Rib Eye Steaks and New York Strip Steaks? Beef Rib Eye Steak The beef rib eye steak is cut from the rib section of the cow, known for its rich marbling of fat throughout the meat. This fat is what gives the rib eye its characteristic juicy tenderness and bold flavor. Rib eye steaks can be sold either...

When it comes to selecting the perfect cut of beef for your next family dinner or special gathering, the beef sirloin roast is a standout option that combines flavor, tenderness, and versatility. Whether you’re cooking for a crowd or preparing a hearty weeknight meal, this cut offers an excellent balance of quality and value.  Let’s explore what makes the beef sirloin roast such a great choice, how to prepare and cook it, and why it’s a must-try for anyone who loves delicious beef. What Is a Beef Sirloin Roast? The beef sirloin roast comes from the sirloin section of the cow, located just behind the ribs and before the round. This area is known for its tender yet lean meat, making it an ideal choice for both roasting and grilling. The sirloin roast is a large cut, typically ranging from 3 to 5 pounds, and it offers a robust, beefy flavor that rivals other popular cuts like the prime rib roast and beef rib eye steak. While the sirloin may not have the same degree of marbling as a ...